Danish Style Sandwich (open face)

Artisan rye bread
Smoked salmon
Butter lettuce
1 seedless cucumber, peeled and sliced thin
Light sour cream (about ¼ C)
Fresh dill, chopped fine
Pepper
Capers (optional)

Cucumber salad:
In a bowl place cucumbers, some sour cream, dill and a little pepper. Stir together.

Sandwich:
Place salmon on bread, followed by cucumber salad, butter lettuce and some capers if desired. I served them with beet salad and Cape Cod potato chips.

By: K2


Best Ever Enchilada Casserole

1 pound tomatillos, husks removed, halved
1 bag spinach
1 cup cilantro
Extra-virgin olive oil
Ground cumin and coriander
Corn tortilla (about 12 to 18)
Large red pepper, chopped
½ a bag frozen corn (thawed)
1 box salt-free kidney beans
Light shredded cheese
 
In a food processor, finely chop the tomatillos, spinach, and ½ C of cilantro. Add cumin and coriander. Chop the rest of the cilantro. Sautee red pepper in olive oil. Add corn and beans and cook for a little bit more. Take off heat. Add the cilantro.
 
In a casserole dish, layer tortillas, the “filling” (red pepper, corn, beans and cilantro), tomatillo sauce and then cheese. Do this layering a couple of times. Cook at 350 degrees for 15-20 minutes.
 
By: K2


Cauliflower Fried Rice

1 package riced cauliflower
Peas, about ¼ to 1/3 cup
1 can water chestnuts, chopped
½ can baby corn, chopped
3 eggs
Chik-n (veggie protein), baked, cooled, chopped
Soy sauce, about 1 T
Fresh ginger, grated, 1-2 T
Olive oil or coconut oil
Sesame oil
 
Crack eggs into a small bowl and beat with a fork. Heat wok or sauté pan (I used non-stick), add a little oil of choice. Add the eggs. Cook, flipping them once. Remove from heat and transfer to a plate. When cool cut eggs into ribbons. Add the sesame oil to pan and sauté peas, baby corn, and water chestnuts until softened. Add the cauliflower rice, soy sauce and ginger to pan. Cook until cauliflower is done. Add egg and chik-n.
 
By: K2
 

Spaghetti With Herbs

Whole wheat spaghetti
Herbs of choice, chopped finely. I had on hand fresh parsley and thyme. I also used dried basil, oregano and sage. Make a lot of herb mix, at least a ½ a cup (the majority this round were the fresh herbs – I’d prefer to use all fresh – next time!)
Olive oil
Pecorino Romano, grated

Boil spaghetti per directions. Drain and throw back into the pot (move pot to a cool part of the stove top). Add herbs and olive oil; mix well. Serve in bowls and let people add their own cheese.

By: K2


Spring Orzo Salad

1 bunch of organic asparagus (I like fat ones)
10 oz fresh peas
Mint
2 C whole wheat orzo
1-2 t dried sumac (can use grated lemon peel as an alternative)
Olive oil
Feta cheese

Cook orzo in water per directions; drain and cool. Clean asparagus and snap off any tough ends. Make there is still water on the asparagus and wrap lightly with paper towel. Place on a dish and pop it into the microwave; cook for a minute or so until just done. When cool, cut into smaller pieces. Wash peas; place in a bowl with plastic wrap and cook for 1-2 minutes. Drain peas and let cool. Take around 12 mint leaves and chiffonade them. Place first 5 ingredients in a bowl and mix. Add some olive oil and crumbled feta cheese – stir and serve.

By: K2


Breakfast Casserole #2 (Kale or Chard)

9 eggs, 5 whole and 4 egg whites only
Pepper
Package (16 oz) of frozen hash brown potatoes (plain –no fat or salt added)
5 or so cups of finely chopped lacinato (dinosaur) kale (chard is another good option)
1 C light grated cheese
1/2 - 1/3 C grated pecorino romano cheese
Optional:
Cooked bacon
Other spices, herbs

Turn on oven to 350 degrees. Defrost hash browns in microwave. Spray casserole dish with olive oil. Place potatoes in dish, spray top with a little olive oil and place in oven. Wash and spin dry the kale; chop finely. Whisk eggs in a bowl (I add a little coconut or almond milk). Add pepper and any other spices or herbs of choice, and/or bacon. Take potatoes out of oven and turn up heat to 375. Place kale on top of potatoes. Follow with eggs and the shredded cheese. Top with pecorino cheese. Bake for about half an hour – until set and cheese is turning brown.

By: K2


Chard Quesadilla with Goat Cheese

2 bunches chard
Olive oil
Goat cheese (let sit out a bit to warm up)
Cumin
Shredded cheese of choice (I use a light Mexican blend)
24  corn tortillas
Tomatillo salsa
Light sour cream

Wash chard well and give it a quick spin. Chop the stems and keep them separate. Chop the leaves. Heat oil in a skillet. Cook stems first until they start to soften. Add the leaves in batches and cook down until soft. Take off heat. Add cumin to goat cheese and mix well. Place tortillas on baking sheets. Spread goat cheese on 12 tortillas; add chard and a little shredded cheese. Place the other 12 tortillas on top. Bake in a 350 degree oven. Keep flipping the quesadilla and swap baking sheets once in a while from bottom and top racks. Cook until they are crisp. Cut into quarters. Serve with salsa and light sour cream.

By: K2


Flatbread with Pea Pesto and Asparagus

Fresh peas (a cup or two)
Sliced almonds (a small handful)
Mint (about 7-10 leaves, chopped)
Olive oil (a few tablespoons)
Salt (to taste)
6 pita or other kind of flatbread (I like Joseph's oat bran pitas)
Olive oil spray
Kalamata olives, sliced
1 bunch asparagus, steamed and chopped
Micro greens (I used broccoli)

Place peas, almonds, mint, olive oil and some salt into food processor. Blend until a paste forms. Spray pita with olive oil spray. Bake in 350 degree oven until crisp (I flipped then a few times as they baked). Remove from oven. Let cool a little. Spread the pea pesto on the pita. Add the asparagus, olives and last the micro greens. Yum.

By: K2


Pasta with Parsley Pesto, Lettuce and Potatoes

2 T chopped walnuts, toasted
2-3 T olive oil
1 big bunch parsley, roughly chopped
Finely grated lemon zest, plus 2 teaspoons fresh lemon juice
1/2 C grated gruyere cheese
1/4 C pitted green olives, sliced
Fingerling potatoes, boiled and sliced when cool
Flat pasta noodles (e.g., pappardelle)
4 C roughly chopped radicchio

Boil water for pasta; cook according to directions. Puree the olive oil, parsley, lemon zest and lemon juice in a food processor until smooth. Add the gruyere, olives and toasted walnuts; pulse until coarsely chopped, about 1 minute. Transfer the pesto to a large bowl. Add the potatoes. Add the drained pasta and the lettuce and mix. If needed add pasta cooking water to loosen the sauce.

By: Food Network with modifications


Asparagus Pizza

Thick whole wheat pita bread
Asparagus, fat ones are easier to use
Olive oil
Herbed goat cheese
Pecorino cheese, grated
Sun-dried tomatoes, sliced into strips
Baby arugula

Spray the pitas with olive oil. Spread some goat cheese on top. Sprinkle with pecorino cheese. Grill the asparagus or saute in a little olive oil (our plans were to grill these but Mother Nature did not oblige). When cooked and cooled, cut asparagus into small pieces, on the bias. Add asparagus, sun-dried tomatoes and a little more pecorino on top of pitas. Bake them or grill them.

By: K2